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Crustless Broccoli and Tomato Quiche

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Course Breakfast, brunch, Main Dish
Cuisine French



  • 3 large eggs lightly beaten
  • 1 cup fat free half and half
  • salt and black pepper to taste
  • nonstick spray
  • 1/3 cup chopped shallot
  • 8 ounces fresh broccoli florets chopped
  • 2 roma tomatoes diced
  • 4 ounces shredded reduced fat Swiss cheese
  • pinch grated nutmeg



  • Preheat oven to 350ยบ F.
  • Spray the bottom and sides of a deep dish pie pan with nonstick spray (I used a glass pan).
  • Whisk together the lightly beaten eggs, fat free half and half, salt and black pepper in a small bowl; set aside.
  • Spray a nonstick or ceramic skillet with nonstick spray and saute broccoli and shallot; as shallot begins to soften, add a tablespoon of water to the pan to expedite the broccoli.
  • Add the diced tomatoes to the skillet and cook about half a minute more.
  • Place sauteed vegetables in the bottom of the pie plate.
  • Cover vegetables with egg mix.
  • Top with cheese and pat top of quiche down to make sure it is wet.
  • Lightly sprinkle top of quiche with nutmeg.
  • Bake in the preheated oven for 45 minutes, or until domed, puffy, and a toothpick can be removed without being wet with egg mix.
  • Cool and cut into slices before serving.


Weight Watchers: 2 SmartPoints per serving
From the kitchen of palatablepastime.com
Keyword broccoli, crustless, quiche, tomato, WW points
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